By Aishwarya Sahasrabudhe
July 31, 2023
Dry-roasting suji or rava is an activity performed in most households to keep roasted rava handy for use when required. Roasting rava perfectly is a tricky activity, so here are some handy tricks to make the process smoother.
Using the right rava is essential for making a delicious upma. Thin, roasted semolina gives upma a fine texture so, choose a rava that suits your choice of upma.
Grandmothers have for long advocated roasting rava on low flame so that each granule of the semolina cooks evenly and acquires a perfect golden-brown, pinkish hue.
Rava can quickly form lumps if exposed to moisture so pat all utensils dry before using them. In fact, heat the kadhai before pouring in semolina to ensure it is perfectly dry.
Stirring continuously will make sure that the rava is unburnt. Use a spatula to keep stirring through and through so that semolina does not stick to the bottom of the pan.
When the rava begins to roast, it exudes an aroma that is hard to miss. As soon as this toasty scent wafts through the kitchen, switch off the flame because the rava is perfectly done.
Once the rava is perfectly toasted, store it in a dry tin and in the driest corner of your pantry. Roasted rava will last longer than a month if stored in a dry place.